• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 1 Australian lamb leg, bone in
  • 4 shallots, sliced
  • 4 sprigs thyme
  • 3/4 cup pure maple syrup
  • 1/4 cup lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 spring onions, sliced
  • 3 pears, peeled and diced
  • 1/4 cup brown sugar
  • 1/2 cup cranberries
  • 1/2 cup cranberry juice
  • 3 tablespoons red wine vinegar
  • 1 cinnamon stick
  • 2 tablespoons coarsely grated orange zest
  • 2 pounds kabucha or butternut squash, peeled and diced
  • 1/3 – 1/2 cup buttermilk
  • 1/2 teaspoon nutmeg butter, optional
  • freshly ground pepper, to taste


  • Trim lamb of visible fat and cut 4 deep slashes down the flesh side.
  • Divide shallots and thyme into the slashes.
  • Combine maple syrup, lemon juice and balsamic vinegar.
  • Brush half over the lamb and into the slashes.
  • Reserve remaining mixture for basting.
  • Allow flavors to infuse for 2-3 hours or overnight.
  • To prepare the pear and cranberry chutney, combine all ingredients in large saucepan.
  • Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes.
  • This can be prepared the day before and served warm or cold with the lamb.
  • While bringing the lamb to room temperature, preheat oven to 350°F. Place lamb in a roasting pan and cook for 1 hour 45 minutes or until internal temperature reaches 130-135°F for medium rare.
  • Baste with reserved marinade 3-4 times during cooking.
  • Transfer to a warm dish, cover with foil and allow to stand 10-15 minutes before slicing.
  • When lamb is nearly cooked, prepare the puree. Place diced squash in pan of cold, salted water.
  • Bring to a boil and heat until tender.
  • Drain and mash, season to taste with pepper, nutmeg, and (optional) butter.
  • To serve, carve lamb and arrange on a warmed platter with chutney and puree.
  • If desired, drizzle lamb with additional maple syrup and lemon juice.

Categories: Lamb/Sheep  Main Dish  Oven 
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